Jennifer Leal and Lydia Walshin look at those ingredients and come up with Lemon Poppyseed Cake with Lemonade Glaze, Slow Cooker Coffee Syrup BBQ Pulled Pork and a whole-wheat pizza with spicy meatballs.

These food bloggers celebrate iconic local foods we all love in their new “Rhode Island Recipes” cookbook. And you will, too.

They think out of the Kenyon’s cornmeal box to come up with Jonnycake Biscotti. They see Chepachet Maple Syrup and make whole-wheat doughnuts.

You get the idea.

With their recipes you can create a whole buffet of Ocean State treats, from salad to dessert. You can also put together the perfect souvenir basket with products such as Aquidneck Honey, Dave’s Coffee Syrup, Gerbs Pumpkin Seeds, Iggy’s Chopped Clams, Poblano Farm Habanero Salsa, Top This! Pizza Crust, Rhode Island Red Hot Sauce, Narragansett Creamery Cheeses, Wright’s Farm Classic Italian Salad Dressing and even the Mayor’s Own Marinara Sauce. Then pop a cookbook on the top and you can teach anyone to cook Rhode Island.

Let’s face it, it’s easy to cook with chef Jens Retlev’s Wicked Natural products such as Caramel Mustard or Fig & Onion Jam. It’s not so easy to see a packet of Del’s Lemonade Mix and do anything but pop it into the blender with water and ice. But these two did just that.

Westerly’s Leal writes “Savor the Thyme” a food and lifestyle blog about life with a husband and two kids. She shares her ideas for creating family meals and cooking with kids while avoiding less-than-healthy choices. As a result of her popular blog, which she started in 2008, she does recipe development and social media consulting.

Walshin is the one-time Local Flavor columnist for Rhode Island Monthly. With a background in publishing, she began penning “The Perfect Pantry” blog in 2006, about how to maintain a well-stocked kitchen, from her log house in Glocester that is miles from the nearest grocery store. She founded Drop In and Decorate Cookies for Donation and wrote a cookbook, “South End Cooks,” that raised money for nonprofit food programs.

The two became acquainted online, as bloggers do. But then they met in person in Chicago at a blogger’s convention.

They eventually decided to collaborate on a cookbook using some of Rhode Island's best culinary souvenirs. They said the idea was a natural, given all the local ingredients they see in their kitchens.

Take Dave’s Coffee Syrup, which is made in Westerly. You whip up a glass of coffee milk and then put the bottle in the fridge and forget about it.

“Why would you want to do that?” asked Leal.

Most of us would, but not these two, who cook each and every day and share their meals and ideas online.

As they set to work on what they thought would be an e-book, they realized the importance of making simple but real meals. And that’s where they strike yet another high note. As they rounded up local items, they knew they wanted only natural products with no high-fructose corn syrup, said Walshin. And they would use them in healthful dishes. That’s actually how they came to use the Del’s Light Lemonade Mix rather than the original.

So now there’s a book with 30 recipes that use items from 17 local companies. Walshin said that some local fare didn’t make the cut because of criteria that included being available online. It’s no fun to tell the world about something they cannot get. Indeed, expats will get a taste of home either by the products or the taste of the recipes.

Since the road from Westerly to northwest Rhode Island is the one less traveled, Leal and Walshin worked on their recipes individually, save for two. They even Skyped to share their work. They also decided to produce a print cookbook that features photos of their dishes. (When you blog, you become an expert at photographing what you do.)

The Wiener Spice Meatball WholeWheat Pizza encompasses the most local ingredients. It features Top This! Pizza Crust, Narragansett Creamery Mozzarella, Olneyville N.Y. System Hot Wiener Sauce Spice Mix (in the meatballs) and the Mayor’s Own Marinara Sauce.

Neither Walshin nor Leal are native Rhode Islanders, so they didn’t grow up with the tastes they so admire. That makes it all the more special the way they celebrate them.

They have established a website — rhodeislandrecipes.com where you can download the e-book for $8.99 or buy the print version from Amazon. The list price is $16.99. The book is also available at Brown & Hopkins Country Store, 1179 Victory Highway, Chepachet, R.I., (401) 568-4830.

Wiener Spice Meatball Whole-Wheat Pizza

1 Top This! Whole-Wheat Pizza Crust

1/2 cup Mayor’s Own Marinara Sauce

1/2 cup shredded Narragansett Creamery mozzarella

8-10 Wiener Spice Meatballs (see recipe)

Preheat the oven to the instructions on the pizza crust packaging.

Spread the sauce thinly and evenly over the crust, then top with cheese and meatballs.

Bake according to the instructions on the pizza crust packaging.

Optional: add a few fresh basil leaves when pizza comes out of the oven.